Charred Tomatillo Salsa Verde

Ingredients for Charred Tomatillo Salsa Verde

• 1/2 small white onion, halved lengthwise, keeping root intact

• 1/2 head of garlic, unpeeled, halved crosswise

• 1 jalapeño

• 450g husked tomatillos

• 1 tablespoon vegetable oil

• 1/2 bunch coriander, leaves and tender stems only and 60ml fresh lime juice

• Kosher salt, freshly ground black pepper

How to make Charred Tomatillo Salsa Verde

Prepare grill for medium-high heat. Toss 1/2 small white onion, halved lengthwise, keeping root intact, 1/2 head of garlic, unpeeled, halved crosswise, 1 jalapeño, 450g husked tomatillos, and 1 tablespoon vegetable oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5-8 minutes. Transfer to a plate and let cool slightly.

Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, 1/2 bunch coriander, leaves and tender stems only, and 60ml fresh lime juice just until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.

DO AHEAD: Salsa verde can be made 5 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.